Market Musings Blog

Get your greens!

Hearty greens are perfect for winter meals – they pack a nutritious punch of vitamins and minerals. Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anticancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.

kale webChickpeas, sausage & kale

Ingredients (serves 2)
Olive oil
1 small onion, chopped
1 large can chickpeas, rinsed and drained
2 cloves garlic, minced
2 uncooked sausages, sliced into rounds or chopped
1 bunch kale, chard or spinach (rinsed and stems removed), chopped
Beer, wine, or water
Salt & pepper to taste

Heat a large frying pan over medium-high heat.
Coat the bottom of the pan with olive oil and add onions.
When onions are soft and fragrant, add chickpeas and garlic.
Cook about 10 minutes, stirring occasionally, or until chickpeas brown a bit.
Add sausage and continue to cook.
When sausages are cooked through, add greens and some beer, wine or water, a little bit at a time, so things don’t dry out. Dish is ready when the greens are bright green and slightly wilted.

Serving ideas: Serve with rice, quinoa, or other grain. Great with other beans, too!

collards webFarmer Toast with Collards

Ingredients (serves 2)
2 tbsp olive oil
1 clove garlic, minced
3-5 collard green leaves, chopped
2 eggs
1/2 baguette, sliced horizontally
Salt & pepper to taste
1/2 tsp lemon juice (optional)
Sharp cheddar cheese, sliced

Heat olive oil in pan over medium heat and add minced garlic. Cook 1-3 minutes or until it starts to smell good. Add chopped greens and sauté until bright green and tender (about 10 minutes.) Meanwhile fry eggs in pan to your liking and toast baguette. When greens are finished cooking, add salt & pepper to taste with optional lemon juice. Top toasted baguette with sliced cheese, cooked greens, and fried egg.
Serve with salad greens, soup, or on its own!

Adapted from Turnip Rock Farm

chard webChard Miso Peanut Soup

4 cups water or broth
1/4- 1/2 cup tamari or say sauce
2 Tbsp. natural peanut butter
some rice noodles or soba noodles (or serve over rice)
1/4 – 1/2 pound fresh tofu or other protein (chicken?) (optional)
a bunch of chard, beet greens, turnip greens, or other greens or a mix.
green garlic (optional)
2 Tbsp. miso (red or white)

Bring water, soy sauce, and peanut butter to a boil. Make sure Peanut butter is dissolved and mixed in. Put in the noodles and optional protein. Cook for a few minutes then add the chopped chard, stems and all. Remove the soup from heat. Take out some of the broth and dissolve the miso in it, then add it back into the pot and mix it all together. That’s it. Super quick and really nourishing and good. You can play with this recipe a lot. Sometimes we cook the noodles separate or use rice. Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Adapted from Turnip Rock Farm

Filed under: Produce Uncategorized